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Chickpea Salad

Chickpea Salad

This chickpea salad with lemon vinaigrette is fresh, crunchy, and full of bright flavor, making it a perfect healthy side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salads, Side Dish, Vegan, Vegetarian
Cuisine American, Mediterranean
Servings 4 servings
Calories 224 kcal

Equipment

  • jar or small bowl

Ingredients
  

Lemon Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1.5 teaspoons dijon mustard
  • 1 teaspoon honey or to taste
  • 0.25 teaspoon garlic powder
  • 0.5 teaspoon kosher salt or to taste
  • black pepper to taste

Chickpea Salad

  • 1 14 ounce can chickpeas drained and rinsed
  • 1 cup diced Persian or English cucumber
  • 1 cup cherry tomatoes halved
  • 1 yellow bell pepper diced
  • 0.25 cup diced red onion
  • 0.25 cup chopped flat leaf parsley
  • 2 tablespoons chopped dill
  • 4 ounces feta cut into cubes

Instructions
 

Instructions

  • In a jar with a lid or a small bowl, combine all of the ingredients for the lemon vinaigrette. Shake or whisk together until well combined.
  • Add the chickpeas, cucumber, tomatoes, peppers, red onion, and herbs into a large mixing bowl or salad bowl. Pour in the vinaigrette and stir everything together.
  • Add the cubes of feta to the salad and gently stir them in. Taste for seasoning and serve immediately.

Notes

Leftover chickpea salad will keep for 3-4 days in an airtight container in the fridge.

Nutrition

Serving: 1cupCalories: 224kcalCarbohydrates: 17gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 814mgPotassium: 346mgFiber: 4gSugar: 4gVitamin A: 728IUVitamin C: 73mgCalcium: 183mgIron: 2mg
Keyword Chickpea Salad, easy chickpea salad, Mediterranean Chickpea Salad
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